Wednesday, 9 December 2009

Raw Jackfruit Curry Version I and reposts

Jackfruit is a very fibrous fruit and very good for digestion. It is native to Asia and belongs to the Mulberry family. It is eaten both in raw and ripe form. It’s fun to work with raw Jackfruit as it absorbs flavors easily. During my recent vegetable shopping I got hold of raw Jackfruit this time. In my part of the town it’s not seen that frequently, so I did not leave the opportunity to grab this wonderful fruit which I was planning to use for my curry. I make lot of versions with this, so this is the first version.

This particular curry is a personal favorite of mine. In this version I marinate the Jackfruit and then cook it in the spices. It’s a curry full of flavors and goes well with both rice and roti. I personally like eating this with a paratha or with hot steaming rice.

For vegetarians this fruit is a good substitute to meat in their cooking, in fact when I served this to my younger one he asked me several times this is not non-veg no? He does not trust any one when it comes to non-veg..(knowing that we are vegetarians). I remember a few years back when we stayed in Goa, it was his first exposure to people eating non-veg. He thought, now that we are in Goa every body will eat non-veg..I had cooked chick peas and he fought with me that I had served him crab eyes …LOL. Difficult convincing the kids some times!!!

Some health facts about Jack fruit

Being rich in potassium, jackfruit helps in the lowering of the blood pressure.

The extract of Jackfruit root is believed to help cure fever as well as diarrhoea.

Method
1. Oil your hands and the knife before cutting the Jackfruit as it releases sticky sap.
Marinate it with yogurt, salt and 1/4 tsp turmeric for an hour.
2. Grind the onions and tomatoes separately and coarsely.
3. Crush together the ginger garlic and chilies.
4. Heat oil in a pressure cooker and put the bay leaves.
5. Put the ground onion and saute it.
6. Add in the crushed ginger garlic and green chilies, saute it till the raw smell disappears.
7. Add the ground tomatoes and mix properly and cook properly till the oil separates.
8. Add in the spices and salt and saute again till a nice aroma fills in the kitchen. This indicates that the masala is nicely roasted.

9. Add the marinated jackfruit to the masala and mix properly. Let the jack fruit release it’s juices. Now add about 2 cups of water and give a final stir and pressure cook it for 2 whistles.

10. Once cooked, tip in some chopped cilantro and serve hot. This curry tastes best the next day surely.

LOL, your brother's funny. I've never eaten jackfruit, but we can't get fresh here. Sometimes my dad would use canned jackfruit, but I can't remember how he cooked it! Your curry looks delicious, almost tempting me to try jackfruit for the first time!

Dear pariI have seen and read all your dishes. ( because you know a veg dish is a delicacy for non-vegies).I can say this one is the best presentation so far , photo and narration both.Well, the taste I can get just by closing my eyes :-)Happy cooking

I am so glad that all of you liked the recipe, do try it if you get hold of Jackfruit, it is amazingly good.Dear Ushnish, thanks for that sweet note, I am glad you liked the post and the presentation. As you can see I am still learning the skills of blogging, this comment means a lot to me.